BLT
Toasting the bread first keeps it from turning soggy once the juicy tomato slices go on, and salting the tomato ahead of time draws out excess moisture so the sandwich holds together instead of falling apart.
- Prep
- 10 min
- Cook
- 10 min
- Total
- 20 min
- Servings
- 2
Ingredients
- 8 slices bacon
- 4 slices white or sourdough bread
- 4 tbsp mayonnaise
- 1 large ripe tomato, sliced
- 4 leaves iceberg or romaine lettuce, leaves separated
- 1/4 tsp salt
- 1/4 tsp black pepper
Nutrition per serving
- Calories
- 567
- Protein
- 20g
- Carbs
- 38g
- Fat
- 36g
Based on the recipe as written, one serving. Recalculates if you swap an ingredient above. An estimate only, exact values depend on the specific ingredients used.
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Instructions
- 1Slice the tomato into 1/4-inch rounds, lay them on a paper towel-lined plate, and sprinkle with salt. Let sit for 10 minutes, then pat dry.
- 2Cook the bacon in a large skillet over medium heat, turning occasionally, until deeply browned and crisp, 8-10 minutes. Transfer to a paper towel-lined plate.
- 3Toast the bread slices until golden and firm enough to hold up to the fillings.
- 4Spread a thick, even layer of mayonnaise on one side of each slice of toast.
- 5Layer two slices with lettuce, then tomato, then bacon, seasoning the tomato with black pepper as you go.
- 6Top with the remaining toast slices, mayo-side down, press gently, and cut in half on a diagonal.
Tips & variations
- Cook the bacon in a cold skillet started over medium heat rather than a preheated hot one; this renders the fat more evenly and prevents curling.
- Add a smear of Dijon mustard under the mayo for a sharper edge, or swap in avocado for half the mayo layer.
- For extra crunch, add a few potato chips inside the sandwich just before serving.
Storage & reheating
A BLT is best eaten immediately; the tomato and lettuce make it unsuitable for making ahead or refrigerating as a finished sandwich. Cooked bacon can be stored in the fridge for up to 5 days and reheated in a skillet or microwave before assembling.
Tips from the Tulo kitchen
- Look for tomatoes that feel heavy for their size and give slightly when pressed; underripe tomatoes make a watery, flavorless BLT.
- Stack the lettuce directly against the toast rather than the tomato, it acts as a barrier that helps keep the bread from getting soggy.
FAQ
What kind of bread is best for a BLT?
A sturdy sandwich bread like white, sourdough, or Texas toast works best; thin sandwich bread tends to tear once the bacon and tomato are piled on.
How do I keep a BLT from getting soggy?
Toast the bread, salt and pat the tomato slices dry before assembling, and place lettuce leaves against the bread on both sides as a moisture barrier.
Can I make a BLT with turkey bacon?
Yes, though turkey bacon renders less fat and crisps less than pork bacon, so cook it a bit longer over medium-low heat to get a firm texture.
